If you want the crispiest pan-fried fish and a restaurant-quality finish, be sure to toast your panko breadcrumbs before coating the fillet.

Fresh-from-the-box panko breadcrumbs have a neutral flavor profile, but toasting them triggers the Maillard reaction, resulting in enhanced flavor and a golden-brown char.

This deeper, warmer taste benefits fried fish by giving it a more satisfying crunch. Toasting the

panko also makes it crispier, giving a deeper, more robust textural contrast.

Simply pour the panko crumbs into a hot pan with a dash of oil and stir until they take on a caramelized color and firm crunch. You can also bake larger quantities in the oven.